October 3, 2011

Mandarin Chicken Salad

Soups, Salads And Starters

15 mins.

1 minutes

“Juicy mandarin oranges, crunchy almonds and tender chicken are lightly accented with a lively sesame-vinegar dressing.”

1
Heat 1/4 cup vegetable oil in a small skillet until hot. Add the won ton strips. Cook, turning once, until lightly browned, about 30 seconds. Remove from the oil and drain on paper towels. Set aside.
2
Drain the oranges, reserving 2 tbsp. juice. Set the oranges aside. Combine the vinegar, juice from the oranges, the remaining vegetable oil,the sesame oil and salt in a jar with a tight-fitting lid. Shake well.
3
Combine the lettuce, chicken, celery, almonds and oranges in a large salad bowl. Toss to mix. Add the dressing to the salad and mix well.
4
Divide the salad evenly among 4 salad plates.Sprinkle each with 2 tbsp.won ton strips and serve.

This salad makes a nice light meal with crusty rolls and butter. Sugar cookies and lemonade are the perfect finale.

• To boost nutrition and change the flavor just a bit, you may substitute washed, dried spinach leaves for the romaine lettuce.

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